Quebec Maple Sugar Pie Recipe

 

It’s an iconic treat our East Coast Editor, Elizabeth Margolis-Pineo, craves year-round. Whether she’s enjoying it on her annual trip to the Montreal Jazz Festival, or making it at home, it’s an easy-to-make favorite. Here, she shares her tried-and-true version of the Quebec Maple Sugar Pie recipe with RealFoodTraveler.com readers. 

Montreal Sugar Pie recipe for Pinterest.

Save this recipe for Montreal Sugar Pie to Pinterest so you can make it anytime. Photo courtesy Elizabeth Margolis-Pineo. Graphic by RealFoodTraveler.com.

 

Hungry for more? Find out what to see and eat in Montreal.

Cooking with Real Food Traveler

Quebec Maple Sugar Pie

Prep and cook time: 1.5 hours
Serves 8

Ingredients:
1 cup walnuts or pecans toasted & coarsely chopped
3 large eggs
1 cup Canadian maple syrup
1/4 cup unsalted butter, melted
1/2 tsp vanilla extract
2/3 cup packed light brown sugar
1/8 tsp salt
1 bottom pastry for a 9-inch pie

Hungry for more? Make the famous Wisconsin Stolkholm Pie.

Instructions for Quebec Maple Sugar Pie:
Preheat oven to 425°F.
Roll out dough in a circle to fit 9-inch pie plate. Trim the edges, leaving 1/2-inch to fold and pinch. Chill shell 30 minutes.
Sprinkle the walnuts or pecans into the bottom of the pie shell.
Whisk eggs, maple syrup, butter, vanilla, brown sugar, and salt. Pour the mixture into the pie shell over the nuts.
Bake 10 minutes, then reduce temperature to 350° F and bake until crust is golden and center is just set, about another 25 to 30 minutes.
Transfer to rack and cool 10 minutes before cutting.
Serve with whipped cream — delish.

Hungry for more? Here’s a classic Key Lime Pie recipe.

-By Elizabeth Margolis-Pineo, RealFoodTraveler.com East Coast Editor

 

Please note: This article contains links to Amazon.com. RealFoodTraveler.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn a small amount of advertising fees by linking to Amazon.com while providing convenience for the reader. This in no way affects the prices of any products you may purchase in conjunction with this link.

 

Print Friendly, PDF & Email
Categories: Real Recipes | Sweets

by | Jun 5, 2023 |

Author: <a href="https://www.realfoodtraveler.com/author/emargolis/" target="_self">Elizabeth Margolis-Pineo, East Coast Editor</a>

Author: Elizabeth Margolis-Pineo, East Coast Editor

Elizabeth “Libby” Margolis-Pineo knows her way around a tasting menu. She’s attended countless wine, sake, and beer tastings and she loves all things brunchy and boozy. She’smashed ripe Tuscan figs into her mouth straight from the tree, ordered Poutine well past midnight in Montreal, and will eat the skin of just about any roasted animal, especially pig. In addition to being a food and travel writer, Libby imports a line of cozy and stylish shawls from Italy – “Italian Warmth for Maine Winters." She is also founder and editor of EpicuriousTravelers.com which she created to showcase her published work and ongoing adventures. Libby is delighted to be East Coast Editor of RealFoodTraveler.com.

0 Comments

Meet Our Wonderful Advertisers

Women enjoying wine samples at the Vail Wine Classic

Pin It on Pinterest